Helen's butternut squash & coconut stew

Name: Helen's butternut squash & coconut stew
Ingredients: ½ a butternut squash (500g); 1 small onion; 1 small carrot; 1 tablespoon olive oil; 2 tablespoons tinned or frozen sweetcorn (sugar- and salt-free); ½ x 400g tin of coconut milk

Simple, affordable recipes for complementary feeding

Not Too Tricky

makes 1kg

Ingredients

½ a butternut squash (500g)

1 small onion

1 small carrot

1 tablespoon olive oil

2 tablespoons tinned or frozen sweetcorn (sugar- and salt-free)

½ x 400g tin of coconut milk

Method

Peel, deseed and dice the butternut squash, and peel and finely chop the onion and carrot. Cook the squash in boiling water for 10 minutes, or until tender, then drain.
Meanwhile, heat the oil in a medium pan on a medium heat, add the onion and carrot, then fry for 5 minutes, or until softened. Add the squash, 150ml water and simmer for 15 minutes with the lid on. Next, add the sweetcorn and coconut milk, replace the lid and simmer for 5 minutes, or until the veg is soft. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.